This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...
What you will need...
- Pie Crusts... 2
- Granny Smith Apples... 2 ½ lbs.
- Sugar... about 3/4 cup plus 1tsp.
- Fresh Lime Juice... 2 Tbsp
- Salt... Pinch
- Black Pepper... ¼ tsp. (freshly ground, if possible)
- Flour... 4 Tbsp
- Calvados or Brandy... ¼ Cup
- Crème Fraîche... ½ cup click here for recipe
- Milk... about 1 Tbsp
Putting it together...
- Preheat oven to 425°F
- Place 1 pie crust in pie pan
- Peel, core, and cut the apples into ¼ inch slices (you may also cut them into cubes, if you like; I've done it both ways
- Place them in a bowl and add 3/4 cup of sugar, lime juice, salt, pepper, and flour
- Toss to coat the apples evenly
- Test Calvados to make sure it is of the highest quality :)
- Add the Calvados and the crème fraîche
- Toss to mix well
- Cover and let set at room temperature for 20 minutes
- Taste the mixture and add sugar if necessary
- Transfer mixture to the prepared pie pan and distribute evenly
- Brush the edge of the dough with milk and place the second crust on top and seal
- Trim any excess
- Decoratively crimp the edge
- Drop by and teach me how to decoratively crimp
- Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar
- Cut 3 vents or use your imagination and make a design in the top of the crust
- Place on a baking sheet and place in oven
- Bake for 15 minutes, then reduce heat to 375°F, and bake for an additional 55 minutes
- Crust should be crisp and apples tender when pierced with a knife
- Remove from oven and allow to cool 30 minutes
Recipe courtesy of Michael Kalanty of the California Culinary Academy